I have been getting so many messages from friends asking “what to cook”. It is difficult to plan a meal when you cannot find all the ingredients you need. So, the best strategy, under the circumstances, is to use whatever you have in your fridge/pantry, or, better yet, to repurpose leftover food. Allowing food waste is always bad. So, this is a great opportunity to learn how to jazz up the 3 days old chicken or bhindi subzi.
I love making rolls with leftover food, and these leftover-chicken rolls recipe is my favorite for how easy and delicious it is. It is also a great way to stretch a meal. They work for every meal of the day and everyone, even the kids, love them.
I used store-bought tortillas here, but homemade rotis, paranthas, naans, pita, everything works. Let me know what you did with your leftover food so we can share the ideas and save more food.
Leftover Chicken Rolls
Ingredients
- 1 tbsp oil plus more for frying rotis
- 1 cup leftover chicken (boneless) or vegetables
- 2 rotis/tortillas
- 2 eggs optional
- 1 large onion sliced
- 2 green chilies chopped
- 2 tsp chaat masala
- 1 lime halved
Instructions
- Heat oil in a pan.
- Fry half the sliced onions until slightly browned.
- Add chicken and sautee until slightly charred.
- Add 1 tsp chaat masala. Stir and remove from heat.
- In a fresh pan, heat oil.
- Fry the rotis/tortillas, one at a time, with eggs (optional) as shown in the video.
- Layer the rotis with chicken, remaining onions, chilies, lime juice and remaining chaat masala. Wrap in parchment paper (optional) and serve hot.
Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.
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